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Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products

cris.virtual.author-orcid0000-0002-3090-4073
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cris.virtual.author-orcid0000-0001-9683-3514
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cris.virtualsource.author-orcid63db6d46-dfd3-4103-baf9-e2e1a43b90cc
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cris.virtualsource.author-orcid0462016b-1c5d-4a1f-990b-6b10579539c4
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dc.abstract.enClostridium bacteria were already known to Hippocrates many years before Christ. The name of the Clostridium species is owed to the Polish microbiologist, Adam Prażmowski. It is now known that these Clostridium bacteria are widespread in the natural environment, and their presence in food products is a threat to human health and life. According to European Food Safety Authority (EFSA) reports, every year, there are poisonings or deaths due to ingestion of bacterial toxins, including those of the Clostridium spp. The strengthening of consumer health awareness has increased interest in consuming products with minimal processing in recent years, which has led to a need to develop new techniques to ensure the safety of microbiological food, including elimination of bacteria from the Clostridium genera. On the other hand, the high biochemical activity of Clostridium bacteria allows them to be used in the chemical, pharmaceutical, and medical industries. Awareness of microbiological food safety is very important for our health. Unfortunately, in 2022, an increase in infections with Clostridium bacteria found in food was recorded. Knowledge about food contamination should thus be widely disseminated.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.contributor.authorBilska, Agnieszka
dc.contributor.authorWochna, Krystian
dc.contributor.authorHabiera, Małgorzata
dc.contributor.authorSerwańska-Leja, Katarzyna
dc.date.access2024-10-16
dc.date.accessioned2024-10-28T12:06:31Z
dc.date.available2024-10-28T12:06:31Z
dc.date.copyright2024-08-18
dc.date.issued2024
dc.description.abstract<jats:p>Clostridium bacteria were already known to Hippocrates many years before Christ. The name of the Clostridium species is owed to the Polish microbiologist, Adam Prażmowski. It is now known that these Clostridium bacteria are widespread in the natural environment, and their presence in food products is a threat to human health and life. According to European Food Safety Authority (EFSA) reports, every year, there are poisonings or deaths due to ingestion of bacterial toxins, including those of the Clostridium spp. The strengthening of consumer health awareness has increased interest in consuming products with minimal processing in recent years, which has led to a need to develop new techniques to ensure the safety of microbiological food, including elimination of bacteria from the Clostridium genera. On the other hand, the high biochemical activity of Clostridium bacteria allows them to be used in the chemical, pharmaceutical, and medical industries. Awareness of microbiological food safety is very important for our health. Unfortunately, in 2022, an increase in infections with Clostridium bacteria found in food was recorded. Knowledge about food contamination should thus be widely disseminated.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if4,7
dc.description.number16
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13162578
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1941
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/16/2578
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2578
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enmicrobiological food safety
dc.subject.enClostridium spp.
dc.subject.enC. botulinum
dc.subject.enfood pathogen
dc.subject.enindustrial application of Clostridium spp
dc.subtypeReviewArticle
dc.titleHealth Hazard Associated with the Presence of Clostridium Bacteria in Food Products
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue16
oaire.citation.volume13